BEST FISH TACOS I've Ever Made

[@Justice1911A1]

I just love the fact that you are educating people about sustainable fishing. If we all fish for the future, future fish will be there to fish 💜 from 🇦🇺

[@dizzaholic]

Couldn't believe you released that VERM until you explained your reason. I've been fishing for a while and I'm still learning little things here and there by just watching your videos. Cheers to you, Taku!

[@MM-gg3rg]

Fishing 101. Always release the big ones as they are considered "breeders" 🙏🏻🙏🏻🙏🏻

[@madili_02c56]

hermano agradezco que incluyas la cultura mexicana a tus recetas, admiro la determinacion y el cariño que tienes al crear tus platillos. He probado algunas de tus recetas y a mis padres les encanta, saludos desde México y espero algún dia poder crear contenido como el tuyo. Outdoor Chef 4 life 😎

[@MM-gg3rg]

La novia de Taku es Mexicana.

[@johnharris8021]

That crispy crunch is driving me crazy. The sound of perfection.

[@PinkPanthful]

As a fish eater but also a nature nerd, I love that you respectfully harvest these delicious animals with great consideration to their welfare, and appreciation for their beauty. You rock! Also, look at that lack of waste while filleting. AMAZING.

[@tree813]

Having a beer and dinner with y’all is a great taco Tuesday. Cheers 🍻

[@ravenfeader]

It's a wicked taco Wednesday in my neck of the woods .

[@billysharp2242]

Taco Tuesday here bro 😂

[@mrvalski]

I love how he doesn't take a first sip but always a few big gulps 🍻

[@Kariforunia_Jin]

Long time viewer, first time commenter. You only ever see the fried style fish tacos. I love the innovation!

[@ravenfeader]

That was a beauty Taku and if that's the calibre of the recipes in your cookbook it's definitely going to make a bang.

[@victorlui5955]

Happy birthday Mr. Taku!!! 🎂🍻🍺🎉

[@larrytuazon3185]

Nice to know that you think about other people around the world and what may not be available in their country.👍

[@suezqcamacho]

Dang!!! That crunch is to die for!! Alls thats missing is the chili crisp!!!

[@moblack5883]

The Chilli Crisp is always a nice touch.

[@the_leez_1974]

I finally finished watching every episode from being to the newest one. Is been a few days I just sit and bench watched all your videos. And every episode when you go out to do the forage it makes me want to take my kids to do that with me. Now am all caught up on this channel, time to go to the other one and start from the beginning.

[@tanahhood6999]

Me and my husband never miss a video when you make one! Can’t wait to see more! 💕 we love you guys! We dream of being able to experience this!

[@VictoriaWanty]

This was my first time watching and I just loved you and seeing your girls pieces You two are an inspiration

[@gailsiangco5599]

Awesome looking forward to the "Cook Book " ! Taku you are an amazing Chef ! I have followed some of your recipes ! Beautiful ceramic mug Jocelyn ! Yummy delicious tacos !

[@fishinglottery2021]

I’m half your age, and still enjoy watching your videos. … blessings to you and the little lady…..

[@CaesarBro]

Ancho, morrita, arbol, etc., these kind of peppers are best cooked in med-low heat on a pan, because they are paper thin and turn bitter fast. Fresh peppers can be broiled, no problem. You can save the oil you cook them in and add it to your sauce. Love the Jocelyn influence!

[@terencemoore2865]

Big respect releasing that beauty!! Happy belated my friend!

[@CytoplasmicGoo]

Those tacos looks bomb! The crunch had me salivating, good job man. Can't wait for that book and start making some of your creations.

[@parafax]

Mike from Minnesota here. Great to meet you on Saturday. Thank you for taking a picture with me. Your crisp is delicious. Almost wasn't allowed to bring it on the plane as it trip a warning at screening. Lets just say, that man knows every crevice of my body... twice! Smh...

[@marklomonaco8308]

Bro omg up until now the crab stew dish you made in Alaska with kelp was number one but this is the best looking dish you have ever made on youtube. Holy hell those look so good.

[@michaelwarden5349]

THANK TO ALL OF YOUR FAMILY AND TEAM MEMBERS SIR.

[@EoC_ReaL-SpYDeR]

Happy belated birthday Taku! Mine was on the 23rd and just now turned 39. Been watching your channel since you started. Love how your so eco friendly and im a big forager myself. I live Pensacola Florida and bro!!! We have some of the best seafood here in the Gulf Coast

[@moblack5883]

I actually waited to watch this so I could view while eating dinner. As usual when you fillet the fish is my favorite part of the video. Using that big knife you do amazes me. As usual the food is good as always. Those tacos looked fire.

[@drewpweiner7042]

Mann, when you love fishing and are also a professional sushi chef, that's the best combination you could ask for!

[@brendanmurphy33]

Dude.. those look incredible.

[@tblazy3463]

Taco Tuesday with Taku! Looked great.🤣🍻

[@debramage739]

Taku, the look of tasty food on your face, priceless 😊. Hi Jocelyn, you also had that food pleasure look.😊 Love from Melbourne

[@Died1209]

The crisp!!! That looks delicious! Enjoy the journey of making this cookbook

[@ashwinvasan375]

Nice release on the vermillion - good explanation on how and why too

[@luisrazo272]

Haven’t even watched it and im already hungry

[@ddog1066]

Taku brings the content! Thanks brother 😁

[@theresasalas5853]

Oh my goodness those tacos looked delish. I can’t wait for your cookbook to come out. I want to make that. Another great video guys👏🏽

[@socalikayakadventures6985]

As soon as told us you would use fresh peppers instead of dried, I said fresh is better. Can’t wait to try that recipe

[@Lesn-1]

Winner! Winner! Fish taco dinner!

[@gabbo2063]

I really appreciate that you're thinking about everyone for your cookbook. I'm personally allergic to fish, but I'm hoping there are some mushroom recipes in there!

[@OutdoorChefLife]

there will be mushroom recipes!

[@suziet6176]

Happy belated birthday, Taku! I’ve seen lingcod caught on a fishing boat, but wow, I was surprised to see the meat, such a cool blue color. They are beautiful fish. Jocelyn’s pottery is awesome. ❤️ She should make you some artistic plates for showcasing your recipes in your cookbook.

[@waynekomure1263]

Really love watching you two., and love your cooking skills and taste sense…not common. Thank you

[@gilgamesh5082]

Sheeeshhh .. .that crunch!!

[@MrKieriosity]

Dude. Haven’t watched a video from you in a little while but your timing is perfect with this video. I have been on the Birria taco train lately and I’m getting ready to take a work friend of mine on a high altitude trout fishing trip in the Colorado Rocky Mountains. I think I am going to follow this recipe pretty closely. I was trying to figure out a recipe today for fish Birria tacos and yours seems ideal. Thanks a ton!

[@paulhiakita251]

Kia ora Taku and Jocelyn. Man that looked absolutely delicious. I'm gonna try that dish with some fresh snapper I caught. Loved the porcelain mug Jocelyn made. Did you say she made the bowl as well? Jocelyn is very talented. I'm licking my chops,and looking forward too try out this dish. All the best with your book Taku. I hope it's a great success.

[@addicted2fishing119]

By the title and your reputation I’m watching to the end as always 🍻

[@jaymistry1024]

Been wanting to try Birria meat tacos for a very long time. I’m convinced to make this instead. Thank you Taku for that next level recommendation!!!

[@USNVA11]

Those tacos were on point ! 😋

[@carlcalvin1479]

You are favorite chef on KZbin. But I think Pati Henich on TV makes this too. Dipping the tortilla in hot sauce before frying is what she does. And in Mexico,Sonora I think. One of your best Taku. Thanks

[@adeverel]

That looks so good. What a rad idea. Ive had so much smoked marlin in Jalisco, its the perfect meat for this. Oaxaca cheese and all the limes and cilantro and onions, some good hot sauce, and a cooler full of cervezas... last meal territory.

[@skydivejumprope]

Dude, I think this episode made me hungrier and more jealous than all the other ones i've watched. Those look like the best friggin tacos EVER! ahhhhhhhhhhh! I'm so friggin hungry right now and I just got done eating.. Crap!

[@adamaguirre9315]

If you added olives the preparation seems really similar to fish a la veracruzana. Fresh tomatoes, olives, and capers cooked into a sauce over fish. Nice work! A Veracruz-esque birria can be a cool spin on this.

[@Jaxon8905]

Yellow Eye is in my top 3 favorite fish hands down! When I moved to AK, my buddy had that, Dungeness, and Silvers prepared for me straight off the plane!

[@adamyoung480]

Aloha. Used to work at a remote fishing lodge in Alaska. Got there early to help set up. First thing I did was drop a crab trap and a shrimp pot. Gluttony.

[@Jaxon8905]

@@adamyoung480 it’s hard not to be, especially with salmon in the summer time when listening to the amount number in the river. What part of AK if you don’t mind me asking?

[@adamyoung480]

@@Jaxon8905 Aloha. Yes Bay lodge, about 50 miles north of Ketchikan.

[@aimeewildstone4602]

Happy Birthday Taku!!

[@jamesharper8815]

Congratulations first drop is crazy

[@WoeWoeWoe]

Looks and sounds insanely yummy ! I’ll buy your cookbook

[@rjtaisacandec102005]

Happy belated birthday Taku! 🎂

[@genboomxer]

Tasty looking recipe, and propers for the nice hand built pottery Jocelyn!

[@dwaynewladyka577]

Nice and crisp looking tacos. Cheers, Taku and Jocelyn! 👍🏻👍🏻✌️

[@devynns7472]

im trying this for sure it looks great cant wait for the cook book

[@TheMannydel]

Very nice. I can't wait to try this at work for family meal. Cheers!!

[@adamyoung480]

Aloha. You accepting applications?

[@nickriel21]

Man it's a bad idea to watch this at 3am 😂 made me hungry

[@brianpaige9227]

Just an FYI, Lingcod skin is the best bait for Sand Dabs and I’m sure for targeting any other bait used for predators! It is exceedingly tough and will last for days, it is so tough you’ll need pliers to get it on the hook. Another amazing dish, it looks so damn delicious!

[@ChiwawaWidBite]

Happy belated Taku 🎂

[@k4x4map46]

glad you're staying in a place, focus on your book and relax!! nice pottery!! hope you can sell a few giant mugs to ya fans!!

[@chipguy11]

Great job! Love that style but those are quite unique!

[@davescheer5038]

🤔 that red rock fish would have made a great fish print ( Gyotaku ) , glad you released it 👍🏼. Doing the substitutes some times leads to a better tasting main dish , it’s like exploring in the cuisine field 👍🏼

[@Sakana_Ren]

Happy belated birthday, Taku! 🍰

[@MrRhdez123]

mouth was salivating at the end !!

[@zeldanrj3]

Ohhhh my goodness!! Fish birria?? Thank youuuuuuu!! These will be so gooood! Missed Taku Tuesday, but I'll still eat them any day 🌮🌮🌮 *#OutdoorChefLife** **#OutdoorVanLife*

[@nomadhomad3685]

I've never seen anyone cook the chile anchos in the oven...We just seep them in hot water after separating the seeds prior to blending. Less trouble and prob better for your lungs lol

[@NeilMartin-fm8vd]

I notice you use a paper towel to hold the the tail end of the fillet to get a grip on the fish .when skinning Having a small amount of ground salt on hand in a small container is useful to dip the fingers into It helps to gain a better grip the small amount of salt does not effect the taste of the fish Love the Vids Bro. NZ fan here..

[@SangHTX]

Those Tacos look delicious! ❤️

[@HungNguyen-pi5vd]

Have you tried kingfish? You should go to the Jetty in Corpus Christi and try to catch them from the Jetty. Looks really fun.

[@lloydbethel252]

I'd love to sit in on one of your meals Taku. Those fish tacos looked amazing

[@raulgarcia5230]

Wow you the man amigo that’s gourmet even with no guajillos!

[@rogerrichardson4324]

Nice Taku very nice buddy , made me hungry 👍

[@On_My_Trips]

Looks delicious!!! Going to have to try it!,

[@rb5043]

Was salivating badly with those fish tacos 😋

[@DogDudeDrone]

Man l already love Birria so much I have to try this!!! Looked amazing!

[@jonnysanchez3833]

Happy Birthday, Taku! 👊

[@DonJetblack00]

My family is from Jalisco, MX and aside from the dried chiles used in traditional grade A birria, spices such as whole allspice, bay leaves, whole cumin seeds, whole black peppercorns are also used. Without it, its tasty I'm sure but it'll leave some people wondering.. There is a version of birria fish tacos in Baja Cali made with either Bacalao (salted, dried cod), Angelito (shark), or smoked marlin. So damn delicious! 🫠

[@_bassadd1ct_]

Definitely gonna make this. Amazing bro

[@SirKibblestein]

Omg my mouth has never watered so hard

[@gabe5272]

Bacalao is the Spanish word for cod, Atlantic mainly, but Pacific and Atlantic are called bacalao, either fresh, or salted. The salted cod version is mostly used in Latin America because cod is a North Atlantic fish, and was mainly available salted (preserved) in the former Spanish Colonies. Just some detail. I would definitely love to taste these quesabirrias with fresh cod, though, but since it's so flaky, I don't know if it'll work.

[@Itskay25]

Hello Taku, Are you going to be adding fresh water fish recipes to your cook book? I wouldn't mind having a recipe with crappie, white bass, or trout in there as well.

[@lorenzorosales6243]

Hey Taku do you recommend filleting a fish after one day in the fridge or iced? Or the same day you catch it? I recently caught my PB Halibut 29” and I had a lil trouble filleting it the same day, seem like the meat was a little mushy to me. Thanks for all your videos I’ve been watching for a long time and I have learned so much.

[@tonebonealot]

Some times I wonder if my boy Taku is high af🤣🤣!! Straight munchies and smakin assssss 💥💥fooood!! Luv it bro!!! 💯💯💯

[@nomad.photos]

Happy birhtday Taku! That vermilion rockfish is probably old enough to be your grandpa!

[@Jacemang_Outdoors]

Man, that looks like a delicious meal!

[@bmoney32]

Props to you Sir, letting that "breeder" go back down to the depths. It was a beautiful fish!! Do you sharpen your own knives @outdoor chef life ? If so i'd love to see what method you use. Cheers.

[@wayne9170]

This is a little off topic 😁 Final got the Kelp Chili Crisp, the flavor is WONDERFUL, put it on some tacos, really GREAT! The only issue was the oil, after opening the jar, and spooning some out of the jar the oil was everywhere 🤪 Had to wipe down the beard board, counter top and the jar🤪

[@Fishergirl110]

Great video as always! What makes the flesh of the blue lingcod blue?

[@jefflaliberte4587]

Another good one 😮 !

[@jjsager1]

Taku, would the lingcod sushi? I think it would look very interesting on some sushi with its blue meat.

[@Cornography1996]

Please bring back Deliciously Invasive. That was such an interesting series

[@klinatoc]

Hell yeah, taku taking care of our fisheries. Great stewardship. Awesome example for the masses. I don’t keep any hali over 32” I know I might be the minority, but I’d like to think my kid will catch their off spring 5-10 yrs down the road.

[@utahjag]

Thought you might like to know that our local FOX13 news cooking show sponsored by Smith's Grocery used your chili crisp in their recipe this morning in Salt Lake City, Utah. Thought that was pretty cool

[@debbiemarquis3231]

Happy birthday Taku..

[@pnwexcso2939]

Cookbook! Cookbook! Cookbook! 🏴‍☠

[@skelley6136]

Looks amazing!!

[@lowlifeaquarium1553]

I just bought two jars of kelp chili krisp and woww im stun how good it is😂

[@enokii]

I hope we get an updated video without the substitutions so we can get your reactions. Also, can you drop the burger press you used?

[@Big7media2011]

Taku, I’ve been searching for the best tasting fish tacos since 1999. I believe you stated (I believe) that the leopard shark you caught was the best tasting, compared to the lingcod… what is your honest opinion which is better tasting?